Chicken, Pork And Smoked Sausage Jambalaya

Recipe Ingredients

4 tablespoons	60ml	Vegetable oil - divided
3 lbs	1362g / 48oz	Broiler-fryer chicken parts
1/2 lb	227g / 8oz	Boneless pork - cut thin strips
1/2 lb	227g / 8oz	Andouille or smoked sausage - cut 1/2" slices
1 cup	110g / 3.9oz	Sliced celery
1 cup	62g / 2.2oz	Chopped onion
1 cup	146g / 5.1oz	Chopped green pepper
1		Garlic clove - minced
4 cups	250g / 8.8oz	Canned whole peeled tomatoes - coarsely chopped,
		And undrained
1 cup	237ml	Chicken broth
3/4 cup	177ml	Tomato paste
1 teaspoon	5ml	Tabasco pepper sauce
1		Bay leaf
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Dried oregano leaves
1 teaspoon	5ml	Dried thyme leaves
1/2 teaspoon	2.5ml	Ground allspice
1/2 cup	80g / 2.8oz	Uncooked rice

Recipe Instructions

In 5-quart Dutch oven or saucepot, heat 2 tablespoons oil over medium-high heat. Add chicken and brown on all sides, about 10 minutes. Remove.

Heat remaining 2 tablespoons oil in saucepot. Add pork, sausage, celery, onion, green pepper and garlic; stirring frequently, cook 8 to 10 minutes or until tender. Stir in tomatoes, broth, tomato paste, Tabasco pepper sauce, bay leaf, salt, oregano, thyme and allspice.

Return chicken to saucepot. Cover; reduce heat and simmer 10 minutes. Stir in rice. Cover. Stirring frequently, simmer 40 minutes or until chicken and rice are tender, adding additional broth if rice begins to stick to bottom of saucepot.

This recipe yields 8 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.